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MICHELIN SELECTED · SEAFOOD
Dry aged fish in Vicenza’s cherry country
Raw seafood, dry aged fish and charcoal grilling in the Vicenza hills of the cherry country
Al Pozzo is located in Mason Vicentino, in the hills where the Ciliegia di Marostica IGP is grown. The restaurant works almost entirely with fish and seafood, with a strong focus on raw preparations, dry ageing and grilling. Michelin added Al Pozzo to its selection in 2025, highlighting the ageing of most of the fish to deepen flavour, change texture and crisp the skin on the grill. In late spring, the surrounding cherry country gives the detour another reason to exist.
Know before you go
Al Pozzo is open for dinner on most operating days, with lunch on Saturday and Sunday. Booking is recommended, especially for weekends. Phone +39 0424 411816 WhatsApp +39 351 7044755 Email alpozzomason@gmail.com
About
Mason Vicentino is located in one of Vicenza’s historic cherry growing areas. The municipality of Colceresa even takes its name from the local dialect word cerexa, or cherry, and the surrounding hills belong to the production area of the Ciliegia di Marostica IGP.
Al Pozzo joined the Michelin Guide in 2025. The inspectors found plenty to discuss: raw seafood, grilling and, most unusually, the ageing of almost all the fish before cooking, used to intensify flavour, alter texture and improve the skin on the grill. Corriere Cook promptly included it among the eight Italian restaurants newly added to the Guide that January.
Stefano Dalla Valle has been cooking here for years, and the restaurant appeared among the Veneto newcomers in the Identità Golose guide in 2022. There is also a pleasing local footnote: Dalla Valle has previously worked with the Marostica cherry itself, including a dinner in Mason built around the fruit from aperitif through dessert.
WHY GO
Come for the fish, build the detour around the hills. Michelin singles out Al Pozzo for raw seafood, ageing and grilling, while Mason sits inside the landscape of the Ciliegia di Marostica IGP. From late May into June, cherry festivals and roadside fruit stands add a seasonal layer to a dinner that already gives you a very different version of Vicenza.